Importance of control of enzymatic degradation for determination of bisphenol A from fruits and vegetables |
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Authors: | Jeong-Hun Kang Fusao Kondo |
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Institution: | a Department of Applied Chemistry, Faculty of Engineering, Kyushu University, 6-10-1 Hakozaki, Higashi-Ku, Fukuoka 812-8581, Japan b Department of Veterinary Public Health, Faculty of Agriculture, Miyazaki University, Kibanadai-Nishi, Gakuen, Miyazaki City 889-2192, Japan |
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Abstract: | The purpose of this study was to develop an analytical method for determination of bisphenol A (BPA) from fruits and vegetables. The present method developed for extraction of BPA from samples was based on solid-phase extraction (SPE) method and solvent extraction. Recovery results in the samples spiked with a 10 ng/ml BPA no detection (<1 ng/g) to 77%] were lower than those in the samples with a 50 ng/ml BPA (26-96%). The fact that the low recovery results were caused by BPA degradation by enzymes is found. These problems were proved by the pH (pH ≤3) and the heating treatment (at ≥80 °C for 5 min). However, because the heating treatment at temperatures of ≥80 °C for 5 min is more difficult and time-consuming method than the pH control, we suggest that the pH control is useful to prevent BPA degradation. Good recovery results (82-101%) were obtained from all fruit and vegetable samples after pH treatment (pH ≤3). Effective elimination of impurities and a good detection limit (1 ng/g) were obtained with a method involving two SPE cartridges (OASIS HLB and Sep-Pak Florisil cartridge). |
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Keywords: | Bisphenol A Fruits Vegetables Temperature pH |
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